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4 beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick
1/3 cup Dijon-style mustard
2 tablespoons coarsely ground mixed peppercorns
2 teaspoons ground cumin
1/4 cup butter, softened
1 tablespoon minced fresh cilantro
1 teaspoon minced garlic
2 fresh mild green chile peppers, such as Anaheim
Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2
for brushing. Spread remaining mustard mixture on both sides of steaks. Cover
and marinate in refrigerator 1 hour.
Combine butter, cilantro and garlic in small bowl. Set aside.
Place steaks and peppers on grid over medium, ash-covered coals. Grill round
tip center steaks, covered, 8 to 9 minutes (top round 9 to 11 minutes) until
steaks are medium rare doneness and peppers are blackened, turning occasionally
and brushing steaks with reserved mustard mixture during the last 4 minutes.
Remove peppers; cover and let stand 5 minutes. Remove skin, stems and seeds.
Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon
butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining
butter.
Makes 4 servings.
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